Pumpkin spice lattes, step aside. This pound cake unites all those delicious fall flavors into a buttery treat. You can serve it with or without coffee, and it's even better toasted the next day and slathered with butter.
Canned pumpkin makes this cake a snap to pull together, but if you want to make it really special, consider roasting your own winter squash. Most canned pumpkin is actually a combination of sweeter squashes: Butternut or red kuri squash work really well in this cake.